1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup cold coffee
3 1/2 cups flour
1 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 1/2 cups seeded raisins
1 1/4 cups chopped nuts

Mix the shortening, sugar, and the eggs thoroughly. Stir in the coffee.
Stir the dry ingredients together. Blend into the shortening mixture. Mix in the raisins and the nuts.
Chill the dough for at least one hour.
Heat the oven to 400 F. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheets.

1 pound ground almonds
2 vanilla beans -- ground
1 pound butter
8 tablespoons sugar
4 cups flour

Beat butter and sugar together. Add flour and almonds. Dough will be stiff.
Form into small crescents by hand.
Bake 10 to 12 minutes or until light in color at 350 degrees

2/3 cup shortening
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 small box instant banana pudding
2 1/2 cups all-purpose flour, divided

Cream the shortening and the sugar together until light and fluffy.
Beat in the eggs one at a time. Stir in the vanilla extract, baking powder and salt. Add the DRY instant banana pudding powder. Mix in 2
cups of the flour; add the remaining 1/2 cup only if needed.
Cover dough and chill for at least 2 hours or overnight.

1 cup butter
6 oz. chocolate chips
6 oz. peanut butter chips
4 oz. white chocolate, grated
1 1/2 cups chopped walnuts
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. pure vanilla extract
2 1/2 cups oatmeal
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda

Preheat oven to 375.
Cream together butter, sugars. Add eggs, vanilla. Using a blender or food processor, grind oatmeal until it turns to powder.

1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg yolk
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
Seedless strawberry jam

Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well.

Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. Balls. Place 2 in. Apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a

1 cup shortening
1-1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup flaked coconut

Frosting:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.

1 1/2 Cup Flour -- all-purpose
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1/2 Cup Sugar
1/4 Cup Brown sugar -- firmly packed
1 Tablespoon Instant coffee
3/4 Cup Butter -- softened
1 Egg
1 1/2 Cups Flaked coconut

Preheat oven to 350 degrees.
In large bowl combine all ingredients except coconut. Blend well with mixer. Stir in
coconut; mix thoroughly.

Drop by rounded teaspoon onto ungreased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes. Cool.

Makes 36 to 42 cookies.

1 box yellow cake mix
1 box instant pistachio pudding
1 egg
1 cup oil
1/2 tsp. vanilla
1 cup chopped pecans
Decorative green sugar

Empty cake mix and dry pudding mix into a large mixing bowl.
Add egg, oil, vanilla, and pecans. Roll mixture into small balls and press flat on a cookie sheet.
Sprinkle decorative green sugar over pressed cookies.

Bake at 325 degrees for 7 to 8 minutes, or until the center of the cookie is set.

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Wooden skewers or lollipop sticks

Icing:
1 cup confectioners' sugar
4 teaspoons evaporated milk
Food coloring of your choice

In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour.

1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cup smini-chocolate chips
1 cup peanut butter chips

Preheat oven to 350 degrees F.

In a large bowl combine all ingredients except chocolate and peanut butter chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.

Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely.

Store in airtight container.

1 cup butter-flavored shortening
3/4 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons milk
1 tbsp instant coffee granules
1 tsp vanilla
2 1/3 cups flour
2 tbsp baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1 cup (6 ounces) semisweet chocolate chips
3/4 cup raisins
3/4 cup flaked coconut

In a large bowl, cream the shortening and the sugars until light and fluffy. Beat in the eggs. Beat in the milk, coffee granules, and vanilla.

1 cup butter, softened
1/2 cup confectioners'sugar
1 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon salt

Lemon Butter Filling:
1 egg, lightly beaten
2/3 cup sugar
3 tablespoons lemon juice
Grated peel of 1 lemon
4-1/2 teaspoons butter, softened
Additional confectioners' sugar

In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to creamed mixture and mix well.

Roll teaspoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets;

flatten slightly.

Base
3/4 cup powdered sugar
3/4 cup margarine or butter, softened
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups all purpose or unbleached flour

Filling
21 caramels, unwrapped
3 tablespoons whipping cream
3 tablespoons margarine or butter
3/4 cup powdered sugar
3/4 cup chopped pecans

Glaze
1/3 cup semisweet chocolate chips
1 tablespoon whipping cream
2 teaspoons margarine or butter
3 tablespoons powdered sugar
1 teaspoon vanilla
40 pecan halves (1/2 cup), if desired

Powdered sugar
1 large egg
1 cup butter, softened
1/2 tsp cinnamon
1 tsp baking powder
1 1/2 tsp vanilla
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 1/4 cups flour

Stir together flour, baking powder, salt, cinnamon and cocoa in a bowl.
In another bowl, cream butter and brown sugar until fluffy, then add egg and vanilla and mix until combined.
Add flour mixture. Transfer dough to a zip top bag and flatten into a disc.

Refrigerate 2 hours.

Heat oven to 350 degrees.

1/4 cup Smucker's cherry preserves or your favorite jam jelly or preserves
1 large
egg yolk beaten
1/3 cup sugar
1/2 tsp vanilla
1/2 cup butter softened
1 cup + 2 tbs all purpose flour

Combine flour and sugar ina bowl. Cut in butter until coarse crumbs form.

Add yolk and vanilla. Mix until dough holds together.

Shape into small balls. Place on cookie sheet.

Make small indentations in center of each. Chill 20 min.

Heat oven to 350 degrees.
Fill each cookie with 1/4 tsp jam jelly or preserves.
Bake 13 min. Or until edges are golden then serve...

1 cup butter, softened
1 1/2 cup sugar
1 egg, beaten
3 Tblsp. lemon juice
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
2 1/4 cup flour
1 tsp. baking powder
3/4 cup white chocolate chips, chopped

Garnish: powdered sugar

With an electric mixer on medium speed, blend together butter and sugar until creamy. Beat in egg, lemon juice and extracts. In a separate bowl, combine flour and baking powder.
Gradually add flour mixture to butter mixture; stir until combined.

Fold in chocolate chips. Cover and refrigerate for one hour. Form dough into one-inch balls.

Crust:
2 cups all purpose flour
3/4 cup sugar
3/4 cup butter, softened

Filling:
2 cups sugar
1/4 cup lime juice
4 eggs
2 tsp. grated lime zest
1/8 tsp. salt
1/4 cup all purpose flour
1 tsp. baking powder

Glaze:
1 cup powdered sugar
1 Tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 Tbsp. lime juice

Preheat oven to 350 degrees F.

Combine crust ingredients in a large bowl and beat at medium speed until mixture is fairly finely crumbled.

2 cups flour, plus extra for rolling
1/3 cup confectioners' sugar, plus extra for dusting
4 tablespoons unsalted butter, chilled, cut into small pieces
1 egg plus 3 egg yolks
1/4 cup sour cream
2 teaspoons lemon juice
3 to 4 teaspoons grated lemon peel, or to taste
Vegetable oil for frying

In medium bowl, sift together flour and confectioners' sugar. Cut in chilled butter until mixture is sandy looking.
Add egg and yolks, sour cream, lemon juice and lemon peel. Gently mix with fork until just combined.

1-1/4 cups flour
1/2 tsp. baking soda
3/4 cup butter, room temperature
3/4 cup brown sugar
1 egg
1 tsp. vanilla
2 cups mini-pretzels, broken into 1-inch pieces
1-1/4 cups semisweet chocolate chips
3/4 cup toffee bits, such as Heath brand toffee

Heat oven to 350.

Line baking sheets with parchment paper.

In small bowl, combine flour and baking soda. In a large bowl with mixer on medium-high speed, beat butter and sugar until fluffy.

On low speed, beat in egg and vanilla. Beat in flour mix.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.

Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden.

1 package (18.25 oz) butter-flavored cake mix
1/3 cup vegetable oil
2 eggs
1 package (12 ounces) semi-sweet chocolate chips
1 cup white baking chips
3 chocolate-covered toffee candy bars (1.4 ounces each), cut into pieces
1/2 cup (1 stick) butter
32 caramels, unwrapped
1 can (14 ounces) sweetened condensed milk

Preheat the oven to 350 degrees F.

In a large bowl, combine the cake mix, oil, and eggs; blend well. Stir in the chocolate and white baking chips and the candy bar pieces. (The mixture will be thick.)

2 1/3 cups all purpose flour
1 tsp salt
1 cup butter or margarine
1 cup sifted powdered sugar
1 egg
9 cinnamon classic starlight candies, finely crushed
Royal Icing (recipe below)
Colored nonpareil sprinkles

Mix flour and salt in a bowl.
Beat butter in another bowl until creamy. Beat in sugar until light and fluffy. Beat in egg. Stir in flour mixture. Stir in candies.
Divide dough in half, shape each half into 4x4" square. Wrap each in plastic wrap. Chill 2 hours.

Heat oven to 350 degrees.

2/3 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup plus 2/3 cup chunky peanut butter (NOT reduced fat), divided
1 tsp. vanilla
4 cups quick-cooking oats
1 package (11-1/2 oz.) milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts (NOT chopped)

In a saucepan over low heat, melt the butter; stir in brown sugar and corn syrup until the sugar is dissolved.
Stir in 1/4 cup peanut butter and vanilla until blended. Add the oats; mix well.

Press into a greased 13-in.x9-in.x2-in. baking pan.
Bake at 375 for 12 to 15 minutes.

1 cup plus 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar, packed
1/2 cup margarine, softened
1 tsp. vanilla
1 egg
1 (12 oz.) pkg. chocolate chips, divided
1/2 cup chopped nuts

In bowl, combine flour, baking soda, and salt; set aside.

In bowl beat brown sugar, margarine, and vanilla until creamy. Add egg; beat well. Gradually add the flour mixture.
Stir in 1/3 cup chocolate chips and chopped nuts.
Spread in 9 inch square foil-lined pan.

Bake in a preheated 375 degree Foven for 20-25 minutes.

2 cups flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups applesauce
1 cup chopped walnuts or pecans
1 cup raisins
confectioners' sugar

Mix flour with soda and spices. Cream butter with sugar until light and fluffy; add eggs and vanilla.

Beat well. Stir in flour mixture. Add applesauce, nuts, and raisins; stir until blended.

Pour into greased 10x15 inch pan.

Bake at 350 degrees F for 25 minutes.

Cool.

Sprinkle with confectioners' sugar.

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan.

Bake 28 to 33 minutes or until golden brown.

12 oz milk chocolate
3/4 cup light brown sugar
2 large eggs
1 tsp baking soda
2 cups flour
2 tsp vanilla
1/2 cup sugar or Splenda
3/4 cup unsalted butter
1/2 tsp salt
1/2 cup cocoa powder

Heat oven to 375 degrees.

Whisk together flour, cocoa, baking soda and salt in a bowl. Coarsely chop 6 oz chocolate and finely chop the remaining 6 oz. Microwave coarsely chopped chocolate with butter 1 min. stirring halfway through until smooth.

Transfer chocolate mixture to bowl, add sugars, eggs and vanilla, beat until combined.

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter -- softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel -- grated

Preheat oven to 400 degrees.

In a large mixer bowl, combine all ingredients. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed.
Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Bake for 7 to 10 minutes, or until the edges are lightly browned.

3 eggs
1-3/4 cups sugar
1 cup oil
2 teaspoons vanilla
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
2 cups diced peeled apples
1 cup chopped pecans

Preheat oven to 325 degrees F.
In large bowl, beat eggs until light and thick. Add sugar and beat well. then stir in oil and vanilla.
Sift together flour, salt, baking soda, and cinnamon and stir into batter.
Then add apples and nuts.

Pour into greased 13x9" pan and bake for 50-60 minutes or until cake is deep golden brown and pulls away from sides of pan. Cool completely.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Heat oven to 350 degrees.